Episode 10: Peter Kaminsky & Donna Gelb

FromA Taste of the Past

Start listening View podcast show

Episode 10: Peter Kaminsky & Donna Gelb

FromA Taste of the Past

ratings:

Length:

34 minutes

Released:

Feb 22, 2010

Format:

Podcast episode

Description

Linda speaks to Peter Kaminsky and Donna Gelb about the book, Seven Fires: Grilling the Argentine Way.

Released:

Feb 22, 2010

Format:

Podcast episode

Titles in the series (100)

Linda Pelaccio, a culinary historian, takes a weekly journey through the history of food on A Taste of the Past. Tune in for interviews with authors, scholars and culinary chroniclers who discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past.

Skip carousel

Episode 5: Jewish Delicatessens with David Sax: On this weeks episode of A Taste of the Past, Linda interviews David Sax, author of Save the Deli, about the history of Jewish Delicatessens in America, their recent struggles to stay afloat, and the rising prices of meat. by A Taste of the Past
29 min listen
Episode 2: Punch with David Wondrich: On this weeks A Taste of the Past, Linda Pelaccio takes us on a journey through time to trace the origins and development of punch, with special guest and drink scientist David Wondrich. by A Taste of the Past
27 min listen
Episode 10: Peter Kaminsky & Donna Gelb: Linda speaks to Peter Kaminsky and Donna Gelb about the book, Seven Fires: Grilling the Argentine Way. by A Taste of the Past
34 min listen
Episode 7: Chinese Food with Andrew Coe: This week on A Taste Of The Past, Linda Pelaccio talks with author and culinary historian Andrew Coe about the cultural history of Chinese food in America. by A Taste of the Past
31 min listen
Episode 35: Our Obsession with Diets with Susan Yager: This week on A Taste of the Past Linda speaks to Susan Yager, author of The Hundred Year Diet, an examination of Americas obsession with dieting, going back over a hundred years. Susan took a look at fad diets from the past and present; everything from an by A Taste of the Past
38 min listen
Episode 25: Seamus Mullen: This week on Taste of the Past Linda spoke with Seamus Mullen of Boqueria and Boqueria Soho. They discussed the many regional cuisines of Spain and why its no longer cooler to get your food Fed-Ex from far off lands than from a small farm upstate. by A Taste of the Past
31 min listen
Episode 28: Steven Raichlen: This week on A Taste of the Past Linda spoke to Barbecue Bible (blog and book series) author Steven Raichlen about the only international food woven into our human fabric: BBQ. Steven has traveled the world investigating, written eight books about, and ho by A Taste of the Past
28 min listen
Episode 12: Maple Syrup: This week on A Taste of the Past, Linda tells us all about the origins and uses of maple syrup. by A Taste of the Past
28 min listen
Episode 26: Jimmy Carbone: Jimmy Carbone spoke to Linda about beers history as a medicinal aid, German purity laws and why they can help or hinder international beer, and how the next generation of kids growing up with the burgeoning craft beer movement will push the art of brewin by A Taste of the Past
35 min listen
Episode 3: History of the Hamburger with Andrew Smith: On this weeks A Taste of the Past, Linda Pelaccio hosts famed food writer Andrew Smith to talk about the history of the hamburger and the emergence of McDonalds, one of Smiths thirty most important food moments in American history. by A Taste of the Past
30 min listen
Episode 1: William Grimes: A History of New York Restaurants: On the pilot episode of A Taste of the Past, Linda Pelaccio takes us on a journey through the history of New York City restaurants, from the big boarding house taverns to the Bijou-style eateries. by A Taste of the Past
37 min listen
Episode 16: Jake Dickson: Linda sits down with Jake Dickson of Dicksons Farmstand meats. They discuss the recent trend towards traceable and sustainable meats. by A Taste of the Past
32 min listen
Episode 4: Mesopotamian Cuisine with Cathy Kaufman: On this weeks A Taste of the Past, Linda welcomes Cathy Kaufman, professional chef and food writer to the studio to make sense of Mesopotamian cuisine, its birth, development, and the records we have of its recipes. by A Taste of the Past
31 min listen
Episode 9: Joanne Lamb Hayes: Author Joanne Lamb Hayes talks about wartime culinary trends, victory gardens and meat Substitutes. by A Taste of the Past
31 min listen
Episode 24: Amy Cotler: Linda talks about the trials and tribulations of the devoted Locavore with Amy Cotler, author of The Locavore Way. Amy speaks about tried and true techniques to deal with the more confounding issues linked to locavorism, and why its worth the trouble. by A Taste of the Past
33 min listen
Episode 13: Asian Food Culture with Danielle Chang: Sponsored by Dicksons Farmstand Meats. Linda talks with Danielle Chang about Asian food culture and upcoming festivals in New York City. by A Taste of the Past
28 min listen
Episode 11: Television Cooking Show History with Kathleen Collins: Kathleen Collins, author of Watching What We Eat: The Evolution of Television Cooking Shows, talks about the past, present and future of food television. by A Taste of the Past
32 min listen
Episode 36: Truffles: This week on A Taste of the Past Linda delves into the luxurious world of the truffle, and speaks to Vincent Jeanseaume of Sabatino Tartufi. Vincent and Linda take a look at the many varieties of truffle available (or not-so-available), why truffle oil is by A Taste of the Past
35 min listen
Episode 21: Heirloom Seeds with Amy Goldman: Linda sits down with author, horticulture legend and the worlds premiere vegetable gardener Amy Goldman. Amy also serves as the Board Chair for Seed Savers exchange, a nonprofit organization dedicated to preserving heirloom plant varieties. by A Taste of the Past
31 min listen
Episode 8: Italian Cuisine Traditions with Michele Scicolone: This week, Michele Scicolone comes by to talk about croc pots, Italian cuisine traditions and her latest book The Italian Slow Cooker. For more information visit www.michelescicolone.com by A Taste of the Past
31 min listen
Episode 6: Toni Lydecker: On this weeks episode of A Taste of the Past, Linda welcomes author Toni Lydecker to the studio to discuss her book Seafood Alla Siciliana: Recipes and Stories from a Living Tradition. by A Taste of the Past
29 min listen
Episode 15: BBQ History with Zak Pelaccio: Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty Cue by A Taste of the Past
32 min listen
Episode 22: Ice Cream with Jon Snyder & Jeri Quinzio: This week on A Taste of the Past Linda spoke with two masters of frozen delights. Jon Snyder of Il Laboratorio del Gelato and Jeri Quinzio, author of Of Sugar and Snow stopped by with some delicious insight into the history and future of ice cream. by A Taste of the Past
33 min listen
Episode 19: Mitchell Davis: Linda talks with Mitchell Davis, Vice President of the James Beard Foundation about the Worlds 50 Best Restaurants and the James Beard Awards. by A Taste of the Past
37 min listen
Episode 14: Passover Cuisine with Jayne Cohen: Jayne Cohen talks about Passover cuisine and her books Jewish Holiday Cooking and The Gefilte Variations. by A Taste of the Past
33 min listen
Episode 27: Jane Ziegelman: This week on A Taste of the Past Linda spoke to Jane Ziegelman, author of the book 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement. The focus of the show was the process by which American palates have benefitted from the by A Taste of the Past
33 min listen
Episode 30: Holley Bishop, Brandon Hoy & Eddie Diaz: This week on A Taste of the Past Linda sat down with Holley Bishop. Bishop wrote Robbing the Bees, a book about the history of beekeeping and her own experience helping bee-keepers rob hives of honey. For some further bee-keepery Linda and Holley were joi by A Taste of the Past
42 min listen
Episode 33: Eataly with Joe Bastianich & Lidia Bastianich: This week on A Taste of the Past Linda speaks to Joe Bastianich and his sainted mother Lidia Bastianich for a discussion about Eataly. The largest artisanal Italian food and wine marketplace in the world, Eataly is the brainchild of Mario Batali, the Bast by A Taste of the Past
28 min listen
Episode 34: Some Spicy History with Michael Krondl: This week on A Taste of the Past Linda talks salt, pepper, and spice: currency, commodity, and culinary aid. Author and culinary historian Michael Krondl breaks down the roles that specific spices played in their respective empires; the English and Dutch by A Taste of the Past
37 min listen
Episode 23: Gabriel Ross: Linda speaks to Gabriel Ross, chef and charcoutier at Dicksons Farmstand Meats in Chelsea Market, NYC. Get the skinny on bacon and the history of cured and smoked meats here and abroad! by A Taste of the Past
35 min listen

More Episodes from A Taste of the Past

Skip carousel

Gastronomic Journey of Peru: Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the history of the cuisine. by A Taste of the Past
49 min listen
Jewish Food Society: Preserving the Jewish Culinary Heritage from Around the World: From growing up in a Kibbutz, to a life in New York City where her work sits at the intersection of food, culture, community building, and art, landing her in a profile article in Vogue, Naama Shefi is a leader in promoting the foods of Israel and archiving the recipes of Jewish communities around the world. On this episode, we speak with Naama about her many projects, including the newest: a beautiful new book, The Jewish Holiday Table. by A Taste of the Past
38 min listen
Endangered Foods: Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her travels and the people who work with these foods in her new book, Endangered Eating, and talks about them on this episode of A Taste of the Past. by A Taste of the Past
36 min listen
Ways of Eating: Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, from the origins of agriculture to contemporary debates over culinary authenticity, they uncover new ways to understand food and the social rules that shape our meals. by A Taste of the Past
40 min listen
The Contorversial History of Fasting: Fasting from food is a controversial, dangerous, and yet utterly normal human practice. Christine Baumgarthuber discusses our fascination with restrictive eating in cultural history from her new book, Why Fast? If fasting offers few health benefits, why do people fast? Why have we always fasted? Does fasting speak to something deep and immutable within us? Why are our bodies so well adapted to intermittent fasting? And, what might this ancient, ascetic ritual offer us today? by A Taste of the Past
39 min listen
The Magic Eight: The Plants Native American Peoples Shared with the World: Lois Ellen Frank, Native foods historian, culinary anthropologist, and James Beard award winning cookbook author, joins Linda to talk about Native American foodways. She describes her teachings to Native American communities on how to "re-indigenize" their diets through the use of more plant based foods for a healthier lifestyle. Learning the ancestral techniques of gardening and cooking helps lead to food sovereignty and sustainable foodways. by A Taste of the Past
42 min listen
National Dish: What makes a national dish, and who decides? Food writer Anya Von Bremzen dives into the questions as she journeys to the heart of six of the world's most storied food traditions in search of how cuisine became connected to place and identity. It's all from her new book, "National Dish: Around the World in Search of Food, History and the Meaning of Home." by A Taste of the Past
47 min listen
America's Burgers with George Motz: Burger Scholar George Motz has spent decades researching, writing about, cooking, and eating America's favorite food: Hamburgers. His documentary film, Hamburger America, was recognized by the US National Archives as an integral part of American food history. On this episode, he shares the history of the burger and its variations across the country. by A Taste of the Past
44 min listen
Peanuts: Preserving History: Peanuts have a long history tied to indigenous South American people, early traders,and slavery. It was African slaves who brought the peanut to Virginia and planted and harvested the first crop. Some of those early harvesting techniques are now being preserved by a 4th generation peanut farmer and a 3rd generation peanut company. We learn how on this episode about peanuts. by A Taste of the Past
47 min listen
Chefwise by A Taste of the Past
40 min listen
The Myth of Milk as Superfood: Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and author Anne Mendelson chronicles the story of milk and unravels the myths and misconceptions surrounding its importance in her recent book, "Spoiled: The Myth of Milk as Superfood," and joins Linda to talk about it. by A Taste of the Past
50 min listen
Iconic New York Jewish Foods: Many of the foods brought by Jewish immigrants from Eastern Europe to New York have become some of the most iconic foods associated with New York City. Their popularity spread across the country and are often referred to as New York food. Author June Hersh joins Linda to discuss the history of many of these specialties which she has written about in her book, Iconic New York Jewish Food. by A Taste of the Past
47 min listen
Food of the Italian Islands: Italy is a land of ancient cultures, the fibers of which are woven through its everyday modern culture. Nowhere is this more noticeable than on the many islands which dot the Mediterranean waters of its coastline. These islands were battlegrounds and places of refuge of ancient peoples for millennia. Today what is most evident from those ancient cultures is the culinary imprint that influences the various island cuisines. Katie Parla’s new book, Food of the Italian Islands, explores and describes the land and food. by A Taste of the Past
46 min listen
The Philosophy of Curry: Curry is a word imbued with many meanings and mixed emotions. From the time of colonialism, it was long used to describe Indian food in general, a term that often had derogatory connotations to those of Indian descent. Today, fortunately, we recognize the regionality and diversity of the cuisine of India. And yet, largely through slavery, the enigmatic dish curry remains one of the most global of dishes--despite its many guises. Food writer Sejal Sukhadwala describes the history, etymology, and conflicts of curry in her book, "The Philosophy of Curry." by A Taste of the Past
44 min listen
Unraveling The Food of Taiwan with Cathy Erway: Taiwanese food is closely associated with Fujian and Japanese cuisine. There is a lot of braising, pickling, steaming, deep-frying, and noodles. Linda talks with Taiwanese-American food blogger, cookbook author, and podcaster Cathy Erway, to learn about the origins, influences, and nuances of the food of Taiwan. Photo courtesy of Pete Lee. by A Taste of the Past
44 min listen
The History and Revival of Gelatin: There was a time, beginning about 500 years ago, when aspic/gelatin represented the finest, most elite, five-star dining experience. Jello dishes—savory and sweet-- appeared in abundance in the following decades. However, as historian and author Ken Albala clearly points out, “Jello is among the best examples of a food that goes in and out of fashion." On this episode, Ken discusses the history and future of the slippery stuff from his new book, "The Great Gelatin Revival." by A Taste of the Past
43 min listen
The Miracle of Salt: Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food. by A Taste of the Past
52 min listen
Talking Turkey: History of the Turkey Talk Line: On Thanksgiving, more than 46 million turkeys will be the centerpiece of American holiday tables. And, as usual, home cooks across the country will have questions and concerns about how to best prepare the big bird. For 41 years the Butterball team of experts has been fielding more than 100,000 calls during the holiday season on the Turkey Talk-Line. Bill Nolan, the Talk-Line Supervisor, shares the story. by A Taste of the Past
48 min listen
Marion Nestle: An Unexpected Life in Food Politics: Marion Nestle is one of the original food activists in America. For nearly half a century, as she tells it in her recently published memoir Slow Cooked, she has been teaching and writing about the effects of politics on what we eat and, therefore, on our health. She has been called a courageous champion of healthy food, social justice, and scientific integrity. by A Taste of the Past
54 min listen
The Cookie Bible: Legendary baker Rose Levy Beranbaum made history when she pioneered the reverse creaming technique for baking cakes. She wrote about it in her award-winning book, "The Cake Bible," 34 years ago. Now, twelve books later, she has just published "The Cookie Bible." On this episode, Rose shares her life of baking and love of cookies. by A Taste of the Past
48 min listen
History and Art of Dim Sum: When the Michelin starred chef Andrew Wong was on a working tour of China, it ignited a burning curiosity in not just exploring the vast cultural and regional differences that have come to define the gastronomic identity of China, but also opened his eyes to the beauty of China’s 3000-year history first-hand. It inspired newfound respect for the local and ceremonial aspects of Chinese culinary heritage and began the formation of ideas for his own approach to cooking. And he sought help and collaboration with Dr. Mukta Das, food historian of China and Chinese diaspora, to find answers to his culinary history questions. Such is the case with their recent research on the history of Dim Sum and its relationship to the pastry arts. by A Taste of the Past
43 min listen
The Cuban Sandwich: History in Layers by A Taste of the Past
42 min listen
The Geneaology of Chicago's "Italian Beef': Every city has its own iconic food, particularly a sandwich. And in Chicago, it's the 'Italian Beef,' made even more well-known by the recent TV series "The Bear." Historian Anthony Buccini shares the facts of why it's Italian. We learn how the sandwich went from being served at festive occasions to being a staple take-out from a sandwich stand, all the while preserving its socio-cultural place in the cookery of Naples. by A Taste of the Past
51 min listen
County and State Fairs: An American Tradition: Last year, Capri Cafaro, host of HRN’s Eat Your Heartland Out, recorded a show about the summer State and County Fairs. I thought it would be a terrific way to get to know her podcast, and what could be more perfect in August than to replay this episode? There is nothing quite as American as the county or state fair. Capri welcomes Marla Calico, President & CEO of the International Association of Fairs and Expositions, who discusses the history behind the agricultural fair and how fairs have both changed and stayed the same over the years. Then you'll meet Carol Kratz & Drake Hokanson, authors who travelled the country to capture the cultural essence of county fairs for their book, Purebred and Homegrown: America's County Fairs. So whether it’s an animal judging, a pie-eating contest, or a fried Oreo that attracts you to a fair, you can hear about it here. by A Taste of the Past
41 min listen
Juneteenth: History and Food of the Celebration: President Biden signed the Juneteenth National Independence Day Act making it an official holiday 154 years after it was first celebrated in Texas in 1866. And that was two years after Abraham Lincoln signed the Emancipation Proclamation. Black people throughout America now embrace the official Juneteenth celebration on June 19th. One of HRN's OG podcast hosts, Nicole Taylor, joins me to talk about this very special holiday and to share recipes from her new cookbook, WATERMELON and RED BIRDS: A Cookbook for Juneteenth and Black Celebrations. by A Taste of the Past
53 min listen
Taiwan Noodle Culture and the 100yr-old Recipe: A-Sha Noodles is the cult-favorite noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. Starting in one market in 1977, the company's product is now recognized around the globe. A-Sha Foods USA has been recognized as one of the top 100 fastest growing private companies by Inc. Magazine and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years. Founder and CEO Young Chang talks about the 100-year-old recipe and its place in Taiwanese noodle culture. by A Taste of the Past
40 min listen
Tabletop Politics: Fascism in the Kitchen: Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, archives, and first-hand interviews to examine the role of women's food work in relation to the politics of Fascism. She describes her findings from her new book that demonstrate how women and the Fascist state vied for control over national diet. by A Taste of the Past
48 min listen
Taste Tibet: Food of the Himalayas: Tibetan cuisine cannot be described without talking about the geography of place, or the tradition of Buddhist or shepherd culture. Husband and wife team Yeshi Jampa and Julie Kleeman talk about the history and unique background which captures the essence of Yeshi's recipes served at their food establishment, Taste Tibet, in Oxford, England, and which are now published in their new book, Taste Tibet: Family Recipes from the Himalayas. by A Taste of the Past
55 min listen
Italian Rice: Long History of a Short Grain: Italy is the largest rice production country in Europe, with a cultivation area of well over a half million acres and 1.6 million tons of total grain production. And they have been cultivating rice since the late 15th century. Count Paolo Salvadori di Wiesenhoff is an heir to and owner of one of the oldest Italian rice farms, Principato di Lucedio, which has been in existence since the 1400's. He shares the history and evolution of Italian rice production. by A Taste of the Past
44 min listen
Mothers' Ruin: The gin myth of “Mother’s Ruin,” which was depicted in William Hogarth’s 1751 print, Gin Lane, has colored the perception of alcohol consumption by women for nearly 300 years. Dr. Nicola Nice, who built her brand, Pomp & Whimsy, in an effort to write women back into cocktail history, joins Linda Pelaccio to talk about the history of gin and women. by A Taste of the Past
43 min listen

Discover this podcast and so much more

Episode 10: Peter Kaminsky & Donna Gelb

Episode 10: Peter Kaminsky & Donna Gelb

Description

Titles in the series (100)

More Episodes from A Taste of the Past